Table 2.
Fatty acid composition of subcutaneous fat from Iberian hams (expressed as mean ± standard deviation of the percentage of total FAME content).
| “Jamón de Bellota” | “Jamón de Cebo ” | “Jamón de Cebo de Campo” | |
|---|---|---|---|
| C12:0 | 0.064 ± 0.004 a | 0.071 ± 0.004 b | 0.067 ± 0.005 a |
| C14:0 | 1.27 ± 0.07 a | 1.40 ± 0.08 b | 1.33 ± 0.08 c |
| C16:0 | 20.52 ± 0.62 a | 22.66 ± 0.67 b | 21.51 ± 0.70 c |
| C17:0 | 0.31 ± 0.03 | 0.33 ± 0.06 | 0.31 ± 0.04 |
| C18:0 | 9.52 ± 0.58 a | 10.87 ± 0.67 b | 10.09 ± 0.57 c |
| C20:0 | 0.18 ± 0.02 | 0.19 ± 0.02 | 0.19 ± 0.02 |
| Total saturated | 31.87 ± 1.05 a | 35.61 ± 1.13 b | 33.50 ± 1.06 c |
| C16:1n-7 | 2.09 ± 0.28 a | 2.38 ± 0.30 b | 2.28 ± 0.31 ab |
| C17:1n-7 | 0.32 ± 0.05 | 0.34 ± 0.06 | 0.32 ± 0.05 |
| C18:1n-9 | 54.80 ± 0.65 a | 50.96 ± 0.69 b | 53.18 ± 0.64 c |
| C20:1-11 | 1.63 ± 0.16 a | 1.44 ± 0.14 b | 1.54 ± 0.15 ab |
| Total monounsaturated | 58.83 ± 0.85 a | 55.12 ± 0.69b | 57.31 ± 0.68 c |
| C18:2n-6 | 8.77 ± 0.85 | 8.80 ± 1.01 | 8.68 ± 0.97 |
| C18:3n-3 | 0.53 ± 0.10 | 0.47 ± 0.09 | 0.51 ± 0.06 |
| Total polyunsaturated | 9.30 ± 0.90 | 9.27 ± 1.05 | 9.91 ± 1.02 |
Superscript letters within each row indicate significant differences between groups sharing the same letter according to Tukey HSD test (p < 0.05).